Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer.

Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage. Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)

For sauce:

Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover; chill up to 1 day.

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Recent Reviews

Wow! I shy away from labor intensive recipes but I had frozen gefilte fish loaves that I needed to use. I defrosted them, squeezed a lemon per loaf, added 1 tsp black pepper, and 1 tbs dill, and chopped in two spring onions. I did add in oatmeal flour (about 4 tbs for my gluten free guests) and followed the rest. It was excellent! The added lemon and herbs cut the sweet taste of the loaf and the steamed method worked beautifully. I used four loaves for 40 people. Easy, delicious, and different.

cook_to_please from Miami /

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I made a slightly
modified version of
this recipe based on
prior comments and
it was fantastic.
Here are the changes
I made:
- equal parts white
fish/smoked fish
- did not soak matzo
meal; added it
directly to the
processor but added
some kosher chicken
stock to the processor so that the mixturewould not be too dry
- added some taragon
to the mixture for
flavor
- baked the
quenelles in the
over instead of
boiling them since
it was easier; it
still turned out
great

nygraceca from Beverly Hills, CA /

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This was a wonderful recipe for last Rosh Hashanah, and I'm making it again this year. I wrap them (as Wolfgang Puck does with his gefilte fish) in the cabbage leaves (which I soften by par-boiling). On the leaf I put a layer of horseradish before wrapping up the fish. Then I cook it for about an hour or until it seems done. Presentation: wrapped fish, two thin slices of lemon, slightly cooked baby carrot, sauce.

naomirichman from Petaluma CA /

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After reading all the reviews, I am sticking to my grandmother's recipe from Latvia which everyone loves. The only thing I'm taking away is the sauce; it sounds pretty good.

A Cook from Merion, PA /

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I love the idea of this recipe -- it
instantly got me at "smoked
whitefish", "scallions", and "lemon
juice". Who knew??? I have
made the basic recipe more than half
a dozen times, always with great
success. However, I prepare the
ingredients the old-fashioned way:
quenelles of fish in fish stock, and
never even went near the cabbage-
steaming method (also added the
matzo meal directly to the chopped
fish -- forget this matzo meal-
standing-in-
water deal, which would make the
fish too soft). The taste is lovely,
and unusual.
Like another reader, I added more
smoked whitefish. As well, I don't
use carrots, as I add them to a
traditional recipe, which I make at
the same time. You can then present
your guests with TWO kinds of
Gefilte Fish: one traditional sweet,
with carrots, the (pale orange)
platter garnished
with carrot curls, and served with
beet horseradish -- the other
tangier, fish flecked with green,
(pale green) platter decorated with
scallion
brushes, and paper-thin slices of a halved lemon, and served with the white
horseradish sauce. BEAUTIFUL on a
buffet! and everyone will ask you
for the recipe!!!